Want an easy, light, local, and seasonal recipe? All these at once? you mught ask. Tes: Spaghetti with Basil Pesto!
This recipe comes from the Italian region of Liguria, where it is traditionally prepared using a mortar and pestle.
If you don’t have one, you can use a mixer. I would recommend not mixing the ingredients too finely, though, because the result is better if there are some bits left in the sauce😉
- Fresh basil two bunches, about 50g in all
- Garlic one or two cloves to taste
- Pine nuts 20g
- Parmesan cheese 80g
- Extra virgin olive oil 40 ml
- Spaghetti for 4 servings
How to make Basil Pesto
Put all the ingredients in the mixer, chop coarsely, and voilà!
The sauce is ready to season spaghetti or another type of pasta of your choice.
✨If the sauce is too thick, you can add a little more pasta cooking water at the time of serving.
✨If you have any pesto left over, you can freeze it in ice cube trays and use it later to flavour soups or other sauces.
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